An amuse bouche usually consists of a small bite-size treat, courtesy of the chef, that opens up your palate for the meal to come. They are sometimes incredibly intricate, sometimes very simple, and are meant to showcase the restaurant’s culinary vision. One of the stations at the French Culinary Institute’s restaurant comes up with a […] Read more…
Chocolate tarts are an easy seller for most people. Warm chocolaty filling and a crunchy crust make for a delicious dessert at any time of year. This tart has been very popular in the restaurant, and is served with homemade caramel ice cream. The kitchen has been incredibly warm these past few days although the […] Read more…
Crepes have a always been a sort of weekend tradition in my family. As one of the few recipes that my mother masters to perfection, we were treated to crepes simply dressed with granulated sugar and a squeeze of lemon. At culinary school, we made the classic ‘crepes suzette’ made with orange compound butter, and […] Read more…